Pumpkin Cake with Chocolate Chips
How do you make pumpkin cake with chocolate chips?
Blend raw pumpkin with plant milk and mix it with coconut oil and maple syrup. Add sifted flour, ground almonds, spices, and baking powder. Fold chocolate chips into the batter, pour into a greased pan, and bake at 180°C for 50-60 minutes, until a toothpick inserted comes out clean.
A delicious cake for when the weather gets a little cold and we usually crave something sweet to comfort us and lift our spirits. This is a moist cake with an exquisite flavor and a texture that melts in your mouth; the pairing of pumpkin and chocolate is incredible. For children who do not want to eat vegetables, this cake is the answer—they will eat it happily.
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Servings: For a 24 cm pan
Ingredients
- 150 g cleaned pumpkin flesh
- 300 g type 2 wheat flour
- 50 g almonds or almond flour
- 16 g baking powder (instant leavening for sweets)
- 300 ml unsweetened plant milk (rice or soy)
- 160 ml maple syrup
- 40 ml melted coconut oil
- 100 g chocolate chips
- ½ teaspoon ground cinnamon
- Pinch of nutmeg
- Pinch of salt
Instructions
Start by placing the almonds in a grinder or mixer.
Grind them depending on the texture you want in the cake: very fine or a little coarser, so small pieces of almond remain in the cake.
Separately, chop the pumpkin into small pieces.
In a blender or mixer, place the chopped pumpkin and the milk.
Blend well until you have a smooth mixture. Transfer to a large bowl and set aside.
In a separate medium bowl, sift the flour. Set aside.
Add the oil to the bowl with the pumpkin milk and mix.
Add the maple syrup and stir well.
To the bowl with the flour, add the almond flour or ground almonds, the pinch of nutmeg, the pinch of salt, and the cinnamon.
Stir well.
Gradually add the dry ingredients to the bowl with the liquids, mixing constantly so no lumps form.
Preheat the oven to 180°C (350°F). Finally, add the chocolate chips and the sifted baking powder or leavening.
Stir gently with a spatula.
Grease a shaped pan (like mine) or a 24 cm pan and pour in the mixture.
Bake in the hot oven for 50-60 minutes. Before removing it from the oven, test it with a toothpick. Wait about 10 minutes and then unmold. Enjoy it as a nourishing breakfast or an indulgent snack. Note: Remember that this is a moist cake, so the toothpick will not come out completely dry.
Enjoy your meal!
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- 150 g cleaned pumpkin flesh
- 300 g type 2 wheat flour
- 50 g almonds or almond flour
- 16 g baking powder (instant leavening for sweets)
- 300 ml unsweetened plant milk (rice or soy)
- 160 ml maple syrup
- 40 ml melted coconut oil
- 100 g chocolate chips
- ½ teaspoon ground cinnamon
- Pinch of nutmeg
- Pinch of salt